Craving something tangy, crunchy, and ridiculously easy to make? Quick pickled cucumbers are your answer! These zesty slices are perfect for topping tacos, brightening up sandwiches, or simply snacking straight from the jar.
Key Ingredients & Substitutions
- Cucumbers: English or Persian cucumbers work best for their firm texture and fewer seeds. Regular slicing cucumbers are fine too, just scoop out the seeds if they’re very large.
- Vinegar: White vinegar is classic. Apple cider vinegar or rice vinegar can be used for a slightly different flavor profile.
- Sugar: Granulated sugar balances the tartness. Honey or maple syrup can be substituted for a less refined sweetness.
- Salt: Essential for flavor and drawing out moisture. Kosher salt or sea salt are ideal.
Ingredients
- 2 medium cucumbers (English or Persian), thinly sliced
- 1 cup water
- 1 cup white vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- Optional additions: 1-2 cloves garlic (sliced), 1/2 teaspoon black peppercorns, 1/4 teaspoon red pepper flakes, fresh dill sprigs
How Much Time Will You Need?
- Prep time: 10 minutes
- Chill time: 30 minutes
- Total time: 40 minutes
- Servings: 4
- Tools needed: Medium saucepan, whisk, clean glass jar with lid
Step-by-Step Instructions
1. Prepare Your Cucumbers
Wash your cucumbers well and slice them thinly. You can use a mandoline for even slices or a sharp knife. Place the sliced cucumbers directly into a clean glass jar.
2. Make the Brine
In a medium saucepan, combine the water, white vinegar, sugar, and salt. Whisk everything together until the sugar and salt have fully dissolved. You can also add any optional ingredients like garlic or peppercorns to the brine at this stage.
3. Heat the Brine
Place the saucepan over medium heat. Bring the mixture to a gentle simmer, just until it’s hot but not boiling rapidly. This helps the flavors meld and dissolves everything completely.
4. Combine and Chill
Carefully pour the hot brine over the sliced cucumbers in the jar. Make sure the cucumbers are fully submerged. Let the jar cool to room temperature on your counter, then seal it with a lid and refrigerate for at least 30 minutes before enjoying.
Storage Instructions
Store your quick pickled cucumbers in the refrigerator in an airtight container. They will stay fresh and crunchy for up to 2 weeks. The flavor will continue to develop over time.
Frequently Asked Questions (FAQ)
Q: Do I need to peel the cucumbers?
A: No, you don’t need to peel the cucumbers. The skin adds extra crunch and nutrients.
Q: Can I use different types of vinegar?
A: Yes, apple cider vinegar, rice vinegar, or even a mix can be used for different flavor profiles.
Q: How long do quick pickled cucumbers last?
A: They last up to 2 weeks in the refrigerator when stored properly.
Q: Can I reuse the brine?
A: It’s best to make a fresh batch of brine each time for optimal flavor and safety.
Q: Why are my quick pickled cucumbers not crunchy?
A: Ensure your cucumbers are fresh. Adding a grape leaf or a pinch of pickling crisping granules can also help maintain crunch.
Q: Can I add other vegetables to the brine?
A: Absolutely! Thinly sliced red onions, carrots, or radishes can also be quick pickled alongside the cucumbers.